Smoked Cheese Chicken Mushroom Quiche

Receipe

Dough:
160g plain flour
10g ground almond
15g fine sugar
80g chilled salted butter
1 beaten egg to bind

Filling:

250g beaten eggs
370g milk
1 tsp gin
1/2 tsp salt

200g minced chicken
6 button mushroom
2 clove garlic
4 shallots
olive oil
salt and pepper to taste
1 tsp gin
smoked cheese

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Baked Chocolate Tarts

A dozen of half-baked tart shells being tucked at a corner of the fridge for a fortnight are waiting for a filling to complete them. Lately, a whiff of laziness dwells in me and these shells are moulding soon if they remain unfreeze.  This chocolate filling I chose fitted in perfectly for a quick bake, and all within 15 mins, the tarts are ready to be baked. I simply melted all the chocolate filling ingredients (except beaten egg) over simmering water till creamy. Move the bowl of warm chocolate filling to table and whisk in the beaten cold egg. Sprinkle some crushed almonds at the tart base before scooping in the chocolate filling. Baking time : 15mins or till the tart edges golden.

Recipe:

Tarts Dough -

160g plain flour
10g ground almond
35g fine sugar
85g chilled salted butter
2 egg yolks
3 tsp milk

Chocolate filling -

200g  70% dark chocolate
3/4 cup milk
60g spreadable cream cheese, use Kiri here
1/2 cup demerra sugar  or  more to taste
30g salted butter
1/2 tbsp coffee liquer
1/2 tbsp hazelnut liquer (optional)
1/8 tsp vanillla
1 cold egg 65g size
few dashes sea salt
crushed honey roasted almonds

Workshop available @ Palate Sensations Singapore 

- tel 65 64789746

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Hokkaido Cheese Tarts

Baking kakis being nudging me to bake these dome-shape cheese tarts before my summer holiday. Finally, I put all other commitments aside and tested out the first batch this morning. Well, well.....everyone is smiling to a new dessert today, without having to stand in long queue at ION Orchard.

So delighted to see the custard perking in the case before bake. The cooking, chilling and piping of the custard are critical stages to focus on in order to avoid flat non-airy tarts.

The challenge in baking this Hokkaido cheese tart lies in  how to get the a dome-shape custard after bake. Some prefer some burnt spots on surface, shall bake them closer to the top fire in second batch tomorrow.

enchanting spot

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Coconut Yeast Scones

又有好吃的 !

British can't do without

Our group of chompers' infinite love for scones propelled me to strive for a perfect recipe that pleases everyone. Percentage of baking powder is very high in this wondrous pastry and some after eating them may get slight rashes the next day or a bitter lingering taste. However, without this raising agent , scones aren't going any further than a sight of a large stiff flat pancake.  We like the scones to be puffy high and a tender softness centre. 

Traditional bakers added yeast in this pastry. Likewise I did the same and adjusted my recipe. I reduced two teaspoons of baking powder and subsitituted with 2 tsps instant yeast. The baking soda is also omitted. To bring out a tropical-sun-lazying-by-beach flavour , coconut cream and rum are added to the dough. Golden raisins and candied gingers were soaked in Gin many days ahead till they are plump and soft. Make a tub of these beautifully-aged dried fruits ever ready available in the pantry, sprinkle a cup into any batter and there you get a flavoursome cake or muffins to everyone's delight. 

The method of preparation is similar to  that of Yorkshire Fat Rascals. Another fun recipe for beginners in baking. Since yeast is been used, the dough need to be proofed till double in a very light warm oven. Having to proof dough turned friends away from bread making. As I always tell them, "go grab a coffee and read the day's newspaper ". Next important pointer : knead out the air with hands before patting it flat on a lightly dusted pastry board. Use a large round cookie cutter to shape it and do not toss anymore flour on them. Handle them with lightly dusted hands. Leave them to proof for 10 mins before baking. Glaze the top with beaten egg - two coats.

let's go for coffee-break

Ingredients List:

300g plain flour
20g sugar
70g salted butter chilled
2 tsp instant yeast
1 tsp baking powder

100g milk
100g coconut cream
1 cup golden raisins mixed with candied ginger
1/2 tbsp Malibu rum 
1 egg for glazing

food quote:   I am not a glutton - I am an explorer of food.

― Erma Bombeck

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Yorkshire Fat Rascals

你吃饱了吗?

不想吃饱   要但漂亮新娘

Queenie's tea-break

A pastoral care senior said her favourite scone is Yorkshire Fat Rascals. Good heavens, I didn't see any of them in my last trip to London. Some keystrokes got me reading in glee and soon found a recipe. Not mentioning the blogger name cos I change so much to suit my palate.

 little rascal, I'm going to beat the shit out of you !

These rascals have a rustic look so the method used is the rubbing-in the butter . In mixing bowl, place the sieved flours, baking powder and soda, and I use a large fork to work the slight chilled butter through the flours till crumbs-like. 

Next, egg+coconut cream+yorgurt+rum+zest+vanilla are lightly beaten in a container. Pour them into the dry ingredients and slowly in light strokes (not to activate the gluten) mix all to form a soft-semi firm dough. Lastly, toss in the liquer-soaked raisins and give a light knead (wear disposable glove).

jumbo ice-cream scoop comes handy

Let the dough rest 15 mins. Meanwhile preheat oven 220 degrees for 15 mins. My jumbo ice-cream scoop is the perfect tool to shape the litte rascals on lined baking tray. Sprinkle some fine chopped almonds and lightly pat into dough. All ready for the waiting oven. Baked them at 220 degrees for 10 mins then lower oven to 200 degrees and baked till light golden. Turn off oven and leave them in oven for 5 mins. The color golden is nicer and a drier top to withstand tropical climate. Enjoy with clotted cream (if can find at store)  otherwise whipped cream with jam. Strawberry jam somehow taste great with scones...voila.  Freeze them if not comsuming immediate, the freshness stays within.

God saves the Queen

Ingredients List:

• 165g plain flour
• 10g corn flour
• 20g sugar
• 1 tbsp + 1/8 tsp baking powder
• 1/8tsp baking soda
• 100g salted butter

• 20g egg
• 30g coconut cream
• 30g milk or yorgurt
• 5g rum
• 3/4 cup raisins soaked in rum overnight
• 1/2 lime zest
• 1/2 tsp vanilla
• some chopped almonds to sprinkle

food quote:  If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” -Cesar Chavez

Cook as to how you like to eat it, join me if we share the same taste." PaulaCookingFingers

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Light Cakey Scones

什么都要吃

A hybid...a cake and a cookie

tall and mighty
guards @ 10 Downing

A couple of us gals enjoy cakey scones introduced by a ex-pastry chef  from Shenton Hotel. He used the butter-creaming method and added more egg in the batter to make a very soft dough. Scone rings are necessary for this recipe. I used muffins tin before but don't like the shape of them . Not prepared to store a dozen of the rings so I made some from thick aluminium foil, see pic below.

corsets

Ingredients List:

• 165g plain flour
• 10g corn flour
• 20g sugar
• 1 tbsp + 1/8 tsp baking powder
• 1/4 tsp baking soda
• 100g salted butter

• 40g egg
• 30g coconut cream
• 30g milk or yogurt
• 5g rum
• 3/4 cup raisins soaked in rum overnight

food quote: “One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

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Waltzing w Yeast 5: Belgian Waffles 比利时华夫饼

你又在吃?  一天到晚不停吃  不吃不眠??
Epicurean fantasy

Beware.... When you order a belgian waffle today, for you may getting an ordinary waffle with baking powder. They named it so just because a waffle maker with higher grid pattern is used and it has all these deep pockets that makes you think so. The making of belgian waffles traditionally use yeast, not any other raising agents, introduced by a man, Maurice Vermersch from Brussels to the Americans, and becomes a popular breakfast food, eaten with toppings from whipped cream to fruits.

Most interestingly, I was told there isn't any waffles in Belgium named "Belgian". This waffle was actually a simplied recipe for Brussels waffle, renamed for easier identification to originator's country. The waffle dough is richer with higher quantity of butter and with the addition of pearl sugar it can be eaten on its own. I like it better with some chocolate rice embedded in the dough as well.

pearl sugar

These pearl sugar does not melt completely during the cooking process, and you would enjoy a magical feel when you are chewing the waffle. You'll get a cracking sensation on and off as you savour d waffle. I make them small disc-like size to be served as a finger food during party. If you like them sweeter, there are lots of toppings to choose from...butterscotch syrup to jam. Some recipes prepare this waffle in batter form.

This straight method ie mixing all ingredients in bowl n then knead the sticky dough, is a good recipe for those who are starting to explore dough making. No fermentation is required and faster to prepare. so,don't give this recipe a miss ,kids and adults both would enjoy them.

Belgian Waffles 比利时华夫饼


Recipe:

• 150g each of bread flour and cake flour
• 60g sugar
• 1 egg
• 75g butter
• 11g instant yeast
• 3/4 cup milk
• 1/2 tsp vanilla extract
• 3/4tsp salt
• 1/4 cup pearl sugar
• chocolate rice - optional

Pointers: The combination flours give d soft and chewy texture......butterscotch syrup best topping....excessive chocolate rice ooze during cooking. 

Bible quote:  Exodus 34:28  Moses was there with the Lord forty days and forty nights without eating bread or drinking water. And he wrote on the tablets the words of the covenant – the Ten Commandments

"Cook as to how you like to eat it, join me if we share the same taste." PaulaCookingFingers

Step By Step Video:

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